Preheat the oven to 180°C. Grease the sides and base of a 20cm of cake tin

Place the biscuits in a food processor and blend until quite fine. Mix the crushed biscuits with the melted butter and pop into the prepared tin. Press down into the base of the tin to form an even layer.Blend the ricotta, creme fraiche, eggs, sugar, honey, lemon zest and vanilla extract in a food processor for a few seconds until smooth.

Pour the mixture onto the biscuit base in the tin and gently shake and tilt the tin so that the ricotta mixture forms a level layer. Bake in the oven for 40–45 minutes or until the cheesecake is pale golden and wobbles slightly in the middle when you shake the tin.

Remove from the oven, cover with foil and leave in a warm place to completely cool before storing in the fridge overnight.Before serving remove from the cake from the tin and garnish with chopped grapes on top and enjoy..

Sunday, April 24, 2011

Hi Friends,Happy Easter to all of you.Since last week i would not post any recipe in my blog as i am not feeling well yet today with serve cough and cold.So i am unable to sit down in front of system and write the post.But today feeling little better and i made easy and quick preparation of Fried chicken .Here goes the recipe..

Take a bowl and add all the ingredients under marination and mix well.Cover it with cling film and keep it in fridge for at least 1 hour.

Once time is done.Heat a pan with required oil for frying the chicken pieces.The oil should be really very very hot,but be careful.

Take a bowl,add the APF ,salt and pepper powder mix well.Remove the cling film and take a chicken piece and roll them in APF well and keep aside.Do the same procedure for the remaining pieces also.

Then slowly drop the coated pieces only one at a time and fry them till it turns golden colour on both side it take just 3minutes to cook ,that why i told oil should be very hot.Place them on kitchen towel to access oil and serve delicious Fried chicken with sliced onions..

Sunday, April 17, 2011

The other day i was thinking of making cabbage as usually fry.But suddenly i got an idea that why can't i bake it in oven and have a crispy and new version of Cabbage fry.It turn out really awesome,and it smelled so good that hubby dear told that no need it to have with rice we can have it like that only.It takes just 15minutes in oven.Here goes the recipe..

Take a bowl and mix all the above ingredients well.Place them in a baking tray in a thin layer and bake it for 15 minutes at 175degrees.But after 10minutes remove the tray from the oven and mix well again and pop it for remaining time.Once they turned light brown colour remove it and allow it cool. Enjoy it with white rice and rasam or with rotis.

Preheat the oven to 170C.Butter the sides of a 20 x 20cm loaf tin and line the base with greaseproof paper.

In a large bowl, pop the butter and peanut butter together until very soft,using electric mixer. Add the sugar, egg and vanilla extract and beat until well combined.Sift the flour and baking powder and mix to form a dough.

Place the dough into the prepared tin and bake in the oven for 25–30 minutes, or until golden brown and almost firm in the centre.

Remove from the oven and allow to cool in the tin, before removing and cutting into squares,i could not cut the pieces perfectly as my kids are revolving around me for the blondies.

Monday, April 11, 2011

Last weekend i made this Chocolate Ice cream.first time i made ice cream and it came delicious and every one in home enjoyed it very well.It consumes very less time to prepare it.Here goes the recipe..

Line the base of a loaf tin or any Ice cream tin with a double layer of cling film, leaving the excess hanging out over the edges.

Separate egg yolks and whites into two bowls.Whisk the egg yolks and sugar in a one bowl until pale and fluffy with electric mixer.In another bowl, whisk the egg whites until they form firm peaks. Gently fold the whipped cream into the egg yolk mixture and then carefully fold in the egg whites.

Sprinkle some of the chopped chocolate evenly into the base of the prepared tin. Pour half the mixture over the chocolate, followed by the next third of the chocolate. Finally, pour over the remaining mixture and top with the remaining chocolate. Cover with the excess hanging cling film and freeze for overnight until solid.

Once the ice cream is set, carefully remove it from the tin, turning it upside down onto a plate, and remove the cling film. Cut into slices and serve with a drizzle of chocolate sauce.

Heat a pan with oil,add chopped onions and cook until they turn into brown colour.Then add beaten egg mixture and mix well.Then goes chili,turmeric powder and mix well.Add required salt and mix.cook till the egg mixture is cooked .Then allow it to cool before filling into the pastry.

For the sweet shortcrust pastry:

place the flour, sugar, salt and butter in a food processor and mix well. Add half the beaten egg and continue to blend. You can add a little more egg, but not too much as the mixture should be just moist enough to come together.

With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap in cling film or place in a plastic bag and leave in the fridge for at least 30 minutes.

Once the pastry has chilled, preheat the oven to 200C/gas mark 6. Brush the tin with melted butter.

On a floured work surface, roll out the pastry to 3mm thick and, using a 6cm cutter, cut out circles for the bases. Then use a smaller star cutter to cut out stars for the lids. Re-roll the trimmings if necessary.

Line the muffin tin with the larger pastry rounds. Fill each base with a teaspoon of egg mixture and top with one of the smaller stars. Brush the tops of the egg pies with the beaten egg.

Bake in the oven for 10–13 minutes until pale golden. Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool. Dust with icing sugar to serve.